Kutchi Dabeli

BM # 47  Week 2  Day 3

Day 3 and I shall take you to another region of Gujarat. Kutch. 

Kutch, given its arid land does not see too many green vegetables. People in this area usually dry whatever vegetables they can throughout the year. This practice has in fact given Kutchi food a lovely flavor that is entirely its own. Like Saurashtra, people in Kutch too own herds of cattle and milk and milk products form the basis of many of their dishes. Their diet consists of fresh butter, butter milk and ghee. The kadhi, made from butter milk is enjoyed more than dal. The bajri Rotlas are enjoyed with a dollop of home made white butter. Among their street foods the Kutchi dabeli has become very famous all over the world. This has a sweet and sour taste and has a peculiar spice which lends it a delicious flavor and aroma. The dabeli masala can be made at home or it could be store bought.

There are quite a few versions of dabeli too, some use coconut too, while some use spicy peanuts, I made mini dabeli and used roasted peanuts instead of the spicy ones.The nylon sev is easily available in the market, how ever if it is not available, you can use any other sev too. Pomogranate and peanuts give it a wonderful flavor , the crunch from both is just amazing. The pomogranate also subdues the chilly in the stuffing.Roasting the dabeli in butter just before serving takes the Dabeli to a whole new level.


Dabeli
Stuffing
1 1/2 tbsp dabeli masala 
2 tbsp sweet tamarind chutney
1 1/2 cups boiled potatoes, mashed
Salt to taste

4 dabeli pavs
4 tsp garlic chutney
2 tbsp sweet tamarind chutney
4 tsp onions, finely chopped
2 tbsp roasted peanuts
4 tsp nylon sev
Butter for roasting

 Garnish
Nylon sev
Pomogranate pearls

For the stuffing
Mix the dabeli masala, tamarind chutney well
Heat the oil in a non-stick pan, add the prepared dabeli masala mixture, mix well and cook on a medium flame for a minute.
Add the mashed potatoes, coriander leaves and salt.
Cook for a 3-4 minutes.

Assembling the dabeli
Take a bun and either cut it into two or make a slit in it.
Apply 1 tsp of garlic chutney and 1/2 tbsp of tamarind chutney evenly on the inner sides of the bun.
Stuff with 2 tbsp of the stuffing and top with 1 tsp of onions and 1 tsp of peanuts.
Repeat with the remaining ingredients to make 3 more dabelis.
Just before serving, cook each dabeli on a hot griddle) for a minute using a little butter.
Serve immediately garnished with sev and pomogranate.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#47

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